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1. Determination of oligomeric proanthocyanidins and their antioxidant capacity from different chocolate manufacturing stages using the NP-HPLC-online-DPPH methodology

   1. Pedan, V.
   2. Fischer, N.
   3. Bernath, K.
   4. Hühn, T.
   5. Rohn, Sascha

   2017 - Forschungsinformationssystem der UHH